• Spinach Lover's Month 5

    From Dave Drum@1:229/452 to All on Mon Oct 30 17:43:01 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Spinach-Stuffed Potatoes
    Categories: Potatoes, Greens, Cheese, Dairy, Herbs
    Yield: 4 Servings

    4 lg Idaho baking potatoes (3 lb)
    Olive oil
    1/2 c Onion; minced
    2 c Fresh spinach leaves; washed
    - dried, chopped in thin
    - strips (chiffonade)
    1/8 ts Nutmeg
    1/4 ts (ea) salt & ground pepper
    1/2 c Buttermilk
    1/4 c Fresh grated Parmesan or
    - Romano cheese
    Cayenne pepper

    Set oven @ 375┬║F/190┬║C.

    Pierce each potato in two or three places. Rub potatoes
    lightly with olive oil. In a microwave oven arrange the
    potatoes in a circle with the thickest parts to the
    outside, and cook on high power for 10 minutes, turning
    them every 3 minutes, until they begin to "whistle."

    Bake in oven for 15-20 minutes until they can be easily
    pierced with a fork. (The microwave method saves time,
    but you can bake the potatoes in a 375┬║F/190┬║C oven for
    45-60 minutes instead.)

    While the potatoes are baking, saute the onion in a few
    drops of olive oil until soft. Add the spinach and saute
    about 30 seconds until soft. Remove from heat and mix in
    a bowl with the salt, pepper, and buttermilk. (If using
    frozen, merely stir into onions and remove from heat.)

    When the potatoes are done, cut in half lengthwise (use
    pot holders), and scoop out the flesh with a spoon. Add
    to the spinach/buttermilk mixture and mash together with
    a fork.

    Arrange the skins on a cookie sheet and spoon the
    mixture into the skins. Sprinkle with the grated cheese
    and cayenne pepper. Return to oven for about 20 minutes.

    RECIPE FROM: https://www.motherearthnews.com

    Uncle Dirty Dave's Kitchen


    ... According to the BMI chart I'm too short.

    --- Talisman v0.47-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)